Want to finish off a meal in real Scottish style? And a dash of whisky too of course. Then this wee recipe for traditional Scottish Flummery is definitely the way to go.
What is flummery?
Flummery (what a wonderful word) is an ancient recipe that has featured in Scottish feasts dating right back to the 15th century.
This is an easy flummery recipe but you will have to soak the oatmeal for 48 hours prior to making the dish. So plan ahead when you want to add this wee touch of Scottish magic to your dinner table.
What does flummery mean?
Flummery means this Scottish dessert of course. But the dictionary also explains flummery as ‘meaningless or insincere flattery or conventions’.
Thecomplete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
What’s in flummery?
As I’ve already said, this is an old recipe. Nowadays you’ll see recipes for Flummery that incorporate jelly and tinned cream. Well that’s not traditional flummery.
This flummery dessert takes it’s starchiness from the soaked oats. It’s body if you will, the stuff that holds it together. Not the jelly that features in some of the flummery recipes on the internet.
A note on the oats. I used Scottish oatmeal in my flummery recipe. The starch in oats varies. When you boil up the oat water the time can vary on how long your flummery dessert takes to thicken. This is all due to the starch in the oat water.
Don’t even think about the calories in this little dish, what with double cream, whipping cream, sugar and honey, oh, and a wee dash of whisky too! You just have to think of it as a wee Scottish treat perfect for a supper party.
How to make flummery
You soak the oatmeal in cold water for 48 hours and then strain it reserving the liquid and discarding the oatmeal itself. It is the oaty flavoured water you want for making this dessert.
You then mix this with the orange juice and sugar and bring to the boil stirring for at least 15 minutes until it is very thick. timings of this depend on the starchiness of the oatmeal.
Tip; If it doesn’t thicken to your liking add cornflour in a little water to thicken it up.
Remove from heat and allow to cool before stirring in the double cream then pour the flummery into 6 little glasses and chill for at least 30 minutes in the fridge.
Then mix the whisky with the honey and add a teaspoonful to each glass. Finally whip the cream and add this on top of the flummery finishing off with a sprinkling of grated zest from the orange.
How many servings?
This recipe for Flummery will make 6 small servings. As it is a rich dessert make your servings on the small side. I like to serve mine in these small upright glasses with tiny coffee spoons.
This recipe was taken from my Scottish party food bookA Wee Taste Of Scotland.
Here are some other Scottish puds you might like to try;
Cranachan Cheesecake
Porridge Brulee
Cranachan Cream
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Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Soak the oatmeal in 450ml/15 floz cold water for 48 hours then drain and discard the oatmeal retaining the liquid
Pour the liquid into a pan and add the orange juice and sugar
Bring to a boil stirring continuously till thick this can take from 15 minutes depending on the starchiness of the oatmeal used. If it doesn't thicken to your liking add cornflour dissolved in a tiny amount of water to thicken.
Remove from heat and allow to cool
Stir in the double cream and pour into 6 small serving glasses
Chill in fridge for 30 mins
Mix whisky with honey and add a teaspoon to each glass
Whip the cream and top each glass and sprinkle with orange zest
Notes
If the flummery doesn’t thicken try adding a little cornflour dissolved in water.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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In Australia and New Zealand, post World War II, flummery was the name given to a different foodstuff, a mousse dessert made with beaten evaporated milk, sugar, and gelatine. Also made using jelly crystals, mousse flummery became established as an inexpensive alternative to traditional cream-based mousse.
Cranachan is a traditional Scottish dessert that has been enjoyed for centuries, particularly in the Scottish Highlands. The exact origins of the dessert are unclear, but it is thought to have evolved from a dish known as crowdie, which was a mixture of oatmeal, cream, and honey.
Cranachan (Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in August. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky.
The name Flummery originally came from the Welsh Illymru, a dish of oats cooked until they were almost solid, eaten with honey or a sweet sauce. Later it became a jelly or blancmange, sometimes made in elaborate moulds for table centers, such as a Flummery in the shape of a fish in a pond of jelly.
Flummery was a custard-like “jelly” dessert. It, along with its sweet but often nutty sibling, blancmange, were likely ancestors to our American gelatin and pudding desserts. As use of the word “pudding” broadened to include many sweet desserts, flummery became a part of the family through association…
Crannachan: Raspberry pieces and toasted outs in a creamy vanilla mousse. Edinburgh Fog: A rich white centre with crushed amaretto biscuits. Athole Brose: White chocolate blended with Scotch Malt Whisky, heather honey and toasted oats.
Dundee cake is one of the most famous cakes in Scottish baking traditions. It was first commercially developed in Dundee on the Scottish east coast in the early 1800s, but the cake has roots more than 350 years ago.
For those that are not aware, sweetbreads are a type of offal and come from the thymus, situated at the base of the throat, of either calves or lambs. For this reason they are often called throat sweetbreads. The thymus produces T cells which help us to attack any pesky germs that try and make us ill.
When you think of Scottish food, haggis always comes to mind. One of our most traditional and famous dishes is haggis, neeps and tatties, (turnips and potatoes). A delicious combination of meat, oatmeal, onions, salt and spices, haggis is really flavoursome.
Black pudding is another traditional Scottish dish that is very similar to haggis as they are both made with the same ingredients: onions, pork fat, oatmeal and spices. Contrary to haggis, black pudding is made from pigs' blood, which holds all the ingredients together.
There are always several meanings of each word in Urdu, the correct meaning of Flummery in Urdu is کھانا, and in roman we write it Khana. The other meanings are Halka Phulka Khana, Khana, Kheer, Jo Ka Gaarha Pakwaan, Khaali Tareef, Fuzool Baat, Bakwaas and Khaali Jama Kharch.
Evaporated milk is simply fresh milk that's been heated until about 60 percent of its water content has evaporated. From here, the evaporated milk is hom*ogenized, canned and heat sterilized. There are three different kinds of evaporated milk depending on the milk's fat content: whole milk, low-fat and skim.
The Bottom Line. Jello is usually made from gelatin — derived from the bones and skin of animals. Unless plant-based gelling agents are used, it's unsuitable for vegetarian diets. Plus, it has little nutritional value and often contains artificial colors, sweeteners, or sugar — which may have negative health effects.
Ingredients: Milk solids, palm olein, soy lecithin, contains stabilisers and emulsifier as permitted food conditioners, vitamins (A, D3). Food additives uses are derived from plant and synthetic origin. *Evaporated creamer is not be used to feed infants below 12 months of age.
Blancmange (/bləˈmɒnʒ/, from French: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or Irish moss (a source of carrageenan), and often flavoured with almonds. It is usually set in a mould and served cold.
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